College Cuisine: Spiced Cauliflower Soup

SERC staff and students are keeping their cookery and baking skills as sharp as their kitchen knives with weekly food recipes designed to tantalise the taste buds.

This week’s recipe shows you how to make your own Spiced Cauliflower Soup. The recipe is as follows:

Ingredients

• 1 large cauliflower (about 450g), tough outer leaves removed 
• 2 tbsp vegetable oil 
• 1 onion, finely chopped 
• 2 cloves garlic, thinly sliced 
• 1 tbsp medium curry powder 
• 1 litre vegetable stock 
• 100g Greek yoghurt 
• ½ lemon, juiced 

Method 

• Trim all the florets from the cauliflower and cut into chunky pieces, keeping back 2 of the nicer florets for later. Finely chop the stem. 
• Heat the vegetable oil in a large pan and cook the chopped cauliflower florets and stem with the onion over a medium heat for 10 minutes, stirring regularly, until the cauliflower is deeply golden. Tip in the garlic and cook for 2 minutes, then add the curry powder and cook for 1 minute. Pour in the vegetable stock and simmer for 20 minutes until the cauliflower is starting to break down. Stir through the yogurt, then use a stick blender to whizz until completely smooth. 
• Use a sharp knife or mandolin to very thinly slice the 2 cauliflower florets you kept back. Gently toss them with a little seasoning and the lemon juice. Pour the soup into bowls and top with the thinly sliced cauliflower, and a grinding of black pepper, if you like. 

These recipes would not be possible without the hard work of SERC’s catering staff, who strive to create excellent meals as well as maintaining a Microsoft Teams page for these recipes to be shared between staff and students. If you are interested in cooking at a professional level, please click here to view our full time Hospitality and Catering courses.  

Apply now for courses commencing September 2020. For more information visit. www.serc.ac.uk to find out how you could be #BetterOffAtSERC

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